Deliciously Stacked Enchiladas: A Flavor Explosion on Your Plate

Stacked Enchiladas originated from Mexico and are corn tortillas wrapped around with your choice of filling. You can choose from a variety of ingredients such as meat, seafood, cheese, beans, vegetables or combination of those.  Finally it is covered with a chili pepper sauce or an already-made enchilada sauce.

Stacked Enchiladas
Witness the beauty of perfectly stacked enchiladas ready for the oven.

Stacked Enchiladas Recipe

Direction To Make Stacked Enchiladas

How to Make Stacked Enchiladas – 10 easy Steps

Stacked beef enchiladas are easy and made to order. Layered or stacked enchiladas are made with our original enchiladas rojas recipe.
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Course: Main dishes
Cuisine: Mexican
Keyword: Stacked Enchiladas
CookingStyle: Baking
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 401.8kcal
Author: Hung Dao
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Stacked Enchiladas

  • ½ lb. pork sausage spicy
  • ½ cup onion diced
  • ¾ cup green bell pepper diced
  • 1 4.5 oz. green chiles can of diced, drained
  • 4 eggs
  • 1 10 oz. can of red enchilada sauce
  • 4 small tortillas
  • 2 cups Mexican cheese blend shredded
  • ½ tsp. kosher salt


  • direction to make Stacked Enchiladas easy way
    Deliciously stacked enchiladas: a flavor explosion on your plate 3
    Direction To Make Stacked Enchiladas
  • Preheat your oven for about 375°F and while you’re at it, heat also a medium skillet over medium-high flame.
  • Add the spicy pork sausage and continue to cook until it is browned. Using a wooden spoon, break the sausages and after the sausage was cooked, add the onion & green bell peppers.  Cook until the onion and peppers are tender which can take for about 5 minutes. Toss to combine everything and transfer into a bowl.  Set the bowl aside and go to the next step.
  • With the same skillet over medium flame, add 4 scrambled eggs and remove them from heat.
  • Put the ¼ cup of enchilada sauce into a 10-inch round, oven-safe skillet.
  • Add 2 flour tortillas on top of the enchilada sauce (never mind if they overlap).
  • Add half of the sausage mixture and half of the scrambled eggs.
  • Sprinkle half of the cheese on top of the eggs and drizzle with enchilada sauce.
  • Place the remaining two tortillas on top of the cheese and then the remaining sausage. Layer the eggs on top and then the cheese.  Final touch—drizzle again with the remaining enchilada sauce.
  • Bake for about 20 minutes or at least until the cheese has melted.
  • Remove from oven, cut into square wedges, serve and enjoy!



Serve with a couple fried eggs on top
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Serving: 1g | Calories: 401.8kcal | Carbohydrates: 30.2g | Protein: 35.8g | Fat: 13.5g | Saturated Fat: 6.2g | Polyunsaturated Fat: 0.7g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 997.2mg | Fiber: 5g | Sugar: 3.4g

Alternative Preparation Method: Oven-Baked Stacked Enchiladas

Stacked Enchiladas
A close-up of melted cheese oozing from layers of corn tortillas and savory fillings.


  • 12-16 corn tortillas
  • 2 cups of your favorite enchilada sauce (red or green)
  • 2 cups cooked and seasoned meat (chicken, beef, or pork)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 cup diced onions
  • 1 cup diced tomatoes
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sliced black olives
  • Sour cream and guacamole for serving (optional)


  • Preheat Your Oven: Preheat your oven to 350°F (175°C).
  • Prepare the Tortillas: Warm the corn tortillas by wrapping them in a clean, damp kitchen towel and microwaving them for about 20-30 seconds until they’re pliable.
  • Assemble the Stacks: Take one tortilla and place it on a baking sheet. Layer it with a spoonful of enchilada sauce, a bit of seasoned meat, a sprinkle of diced onions, and a generous pinch of shredded cheese. Top with another tortilla and repeat the process until you have a stack of 3-4 tortillas.
  • Repeat: Continue assembling stacks until you’ve used up your ingredients. You can make as many stacks as you have tortillas and fillings.
  • Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly, and the tortillas are slightly crispy around the edges.
  • Garnish: Remove the stacked enchiladas from the oven and garnish them with diced tomatoes, fresh cilantro, and sliced black olives.
  • Serve: Serve your oven-baked stacked enchiladas hot with a dollop of sour cream and guacamole if desired.

Tips for making Stacked Enchiladas

Stacked Enchiladas
Colorful vegetables add vibrancy and flavor to your stacked enchiladas.

Cooking Tips

  • Use Fresh Tortillas: Fresh, pliable corn tortillas are the key to creating those perfectly stacked layers. If your tortillas are too dry, quickly warm them in the microwave with a damp towel.
  • Layer Wisely: When stacking your enchiladas, think like an architect. Start with a tortilla, then a spoonful of sauce, followed by your fillings, and a sprinkle of cheese. Repeat this process, and you’ll have a sturdy and flavorful stack.
  • Balance the Cheese: While cheese is a star ingredient, don’t overdo it. A balanced amount ensures the flavors of your enchilada sauce and fillings shine through.
  • Rest for Flavor: Allow your stacks to rest for a few minutes after baking. This helps the flavors meld together beautifully.
  • Customize Your Fillings: Get creative with your fillings! Whether you prefer chicken, beef, pork, or veggies, the options are endless. Tailor this dish to your taste buds.

Serving Suggestions

  • Fresh Guacamole: A side of homemade guacamole with ripe avocados, lime, cilantro, and a hint of garlic adds creamy goodness.
  • Mexican Street Corn: Grilled or roasted corn on the cob with a layer of creamy mayo, cotija cheese, and chili powder is a classic side.
  • Black Bean Salad: A zesty black bean salad with tomatoes, corn, red onion, and lime dressing adds a refreshing crunch.
  • Spicy Salsa: Spice lovers, load up on your favorite salsa varieties for extra heat.
  • Agua Fresca: Cool down with a tall glass of agua fresca—watermelon, pineapple, or hibiscus flavors complement the spices beautifully.
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Frequently Asked Flavorful Questions about Stacked Enchiladas

Stacked Enchiladas
Sink your teeth into this delectable side dish, a perfect match for your stacks.
  • Can I Make Stacked Enchiladas Ahead of Time? Absolutely! Assemble your stacks but refrain from baking. Cover and refrigerate them, then bake when ready. They’re great for meal prep.
  • What’s the Best Way to Reheat Leftovers? To keep the stacks crispy, reheat in the oven at 350°F (175°C) for about 10-15 minutes. Microwave works, but the tortillas may lose some crunch.
  • Can I Freeze Stacked Enchiladas? Yes, they freeze beautifully! Wrap each stack tightly in plastic wrap, then foil, and store in the freezer. Reheat from frozen in the oven.
  • Can I Use Flour Tortillas Instead? While corn tortillas are traditional, you can use flour tortillas if you prefer. They’ll be just as delicious.
  • What’s the Best Cheese for Stacked Enchiladas? Cheddar, Monterey Jack, or a blend of Mexican cheeses work wonderfully. Use your favorite!

Explore our Stacked Enchiladas recipe for a journey into Mexican cuisine. Perfect your culinary skills and savor the richness of this flavorful dish.

Experience the culinary brilliance of Chef John at Food And Meal Restaurant. With over 20 years of global expertise, My innovative creations and unwavering dedication to cooking have earned me a well-deserved reputation. My passion for gastronomy is showcased in every dish, combining fresh, local ingredients with harmonious flavors and captivating presentations. My ability to tell a story through my food reflects my profound understanding of culture and emotion.

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